Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …

Natural foods, despite their high water content, are made solid by the confining water within
the cells. In contrast, fabricated foods with solid-like (visco-elastic) properties are almost …

The changes in fish myofibrillar protein/cassava starch composites in the starch fraction
range from 0 to 1, with their total content maintained at 60 mg/mL, were investigated in terms …

In this study, Scomberomorus niphonius surimi was used as the food-ink for 3D printing and
microbial transglutaminase (MTGase) as additive, aiming to investigate the effects of …

Abstract Background Silver carp (Hypophthalmichthys molitrix) is extensively cultured across
various regions and countries due to its rapid reproduction, high growth rates, and cost …

The present study aimed to evaluate different washing solutions [distilled water, CaCl 2
(0.1% and 0.2%, w/v), and MgCl 2 (0.1% and 0.2%, w/v)] on chemical interactions and gel …

Threadfin bream (Nemipterus bleekeri) actomyosin formed insoluble aggregates at> 40° C.
Conformational changes, as measured by surface hydrophobicity, began at> 30° C and …

Solubility of rainbow trout proteins was determined between pH 1.5 and 13.0 and various
ionic strengths (IS). Minimum solubility occurred at pH 5.5; however, when IS= 0.2, the …

Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone
(NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking …

In order to explore the mechanism of nano eggshell calcium (NEC) enhancing the gel
properties of surimi. The effects of NEC on the structure, physicochemical, and gel properties …